Homemade Sausage Gravy |Cooking With Amanda

What do you think of when someone mentions sausage gravy? Is it some sloppy white paste with no flavor? Maybe poured on top of some equally sad, pale baking powder biscuits? Well, I'm here to change your thinking. Not only is sausage gravy incredibly easy to make, it's incredibly easy to make delicious, just by keeping things simple.

To me, sausage gravy is something to make when you need something warm and cozy to start the day. Some people may opt for oatmeal in this situation, but I like my carbs with a side of meat, and you can't easily beat biscuits and gravy, especially homemade!

I was one of those people who was resistant to making my own gravy at home because of bad eating memories, but you really have nothing to fear here. This recipe is easy enough to prepare on a busy weekday morning but tastes like lazy Sundays. All you need is a steady whisking arm and you'll be set!

When you are whisking the milk, resist the urge to add more flour. The mixture will thicken as you cook, and if you add extra flour it will turn into a pasty mess. Also, don't drain off the fat that rendered from the cooked sausage! This fat is key for successful gravy, and if you drain it off you will just need to add back in butter or another fat anyway.

You can try this with other kinds of breakfast sausage, such as chicken, but be aware that the lower natural fat content might mean a tablespoon or so of butter will be needed for a smooth gravy. Because the seasoning in breakfast sausages can vary, I call for you to season to taste to avoid over-salting. I like to finish off the dish with fresh chopped parsley, but you can use other herbs like chives or cilantro, or just skip the herbs if you prefer.

Serve this gravy up with bacon chive biscuits for a breakfast full of down-home comfort!

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Homemade Sausage Gravy Recipe

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Ingredients

1/2 pound pork breakfast sausage
3 tablespoons all-purpose flour
2 cups milk
salt and pepper, to taste

Directions

In a large skillet set over medium heat, cook pork sausage until browned, breaking up large pieces as it browns.
When sausage is cooked, whisk in flour to form a paste, then add milk, whisking as you pour.
Lower heat to medium-low and continue to whisk mixture until it thickens.
Season to taste and serve over biscuits.